Pumpkin Vanilla Cinnamon Roll Sheet Cake

Yellow cake mix, vanilla pudding mix, and pumpkin pureé come together in this pumpkin sheet cake swirled with cinnamon and topped with a sweet glaze. It’s super easy to make and simply delicious.

Oh my heavens this cake is moist! Like heavenly moist & delicious! I was a little nervous that it was just pumpkin without any pumpkin pie spice added to it, but it doesn’t need it.

It’s so sweetly pure & delicious. It practically melts in your mouth because it’s so moist & it’s incredibly hard to just eat one piece. Hooray for Fall & pumpkin baking! This recipe is a keeper!

You need to make this now…like YESTERDAY! But make sure you can share it with friends because it makes a lot & it’s frowned upon if you eat the whole sheet cake to yourself. 🙂

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Pumpkin Vanilla Cinnamon Roll Sheet Cake

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Ingredients

• 1 (15.25oz) box yellow cake mix
• 1 (3.4 oz) box vanilla instant pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1/2 cup sour cream
• 1 (15oz) can pumpkin puree
• 1/2 cup (1 stick or 8 Tbsp) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1 cup powdered sugar
• 2 Tbsp milk

Instructions

1. Preheat oven to 350*F & spray a half sheet pan with non-stick cooking spray.
2. Place cake mix, pudding mix, eggs, oil, milk, sour cream & pumpkin into a stand mixer. Beat well until combined; about 1½ minutes. Pour into prepared pan & spread evenly with a spatula.
3. Melt butter in the microwave, about 30-40 seconds. Add the brown sugar & cinnamon, stir until combined. Drizzle over cake batter. Use a knife to create a marbled look by swirling back & forth through the batter.
4. Bake for 30-35 minutes until cooked through then remove from oven. Combine powdered sugar & milk into a bowl & stir until smooth. Drizzle over warm cake. Keep refrigerated until ready to serve.

Nutrition Information:

Yield: 24
Amount Per Serving: Unsaturated Fat: 0g

Recipe from Picky Palate & re-written in my own words.